Milk Bread with Aged Montegrappa

I haven't baked bread for a while. This week, I took the wild yeast out from the fridge days ahead and baked this bread with a lot of white sesame, flex seeds, and aged montegrappa cheese. The cheese made a great difference by the fruity smell and salty taste. The wild yeast has been growing very well in the summer. The warm temperature seems to be greatly liked by the yeast. Hopefully, before the weather cools down, I can make some more bread.